Lamb Shanks with Artichokes and Olives Recipe

Name: Lamb Shanks with Artichokes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large and fleshy lamb shanks; 6 tablespoons virgin olive oil; 1 Spanish onion, chopped into 1/4-inch dice; 12 cloves garlic, peeled but left whole; 2 tablespoons freshly chopped rosemary leaves; 12 baby artichokes, outer leaves trimmed, in acidulated water; 1/2 cup Gaeta olives; 1 cup dry white wine; 1 cup basic tomato sauce, recipe follows; 1 cup chicken stock; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 3 ounces virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 28 -ounce cans of tomatoes, crushed and mixed well with their juices; Salt, to taste

Servings: persons

4 large and fleshy lamb shanks
6 tablespoons virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
12 cloves garlic, peeled but left whole
2 tablespoons freshly chopped rosemary leaves
12 baby artichokes, outer leaves trimmed, in acidulated water
1/2 cup Gaeta olives
1 cup dry white wine
1 cup basic tomato sauce, recipe follows
1 cup chicken stock
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 28 -ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

1
Preheat oven to 375 degrees.
2
Rinse and dry shanks and season liberally with salt and pepper.
3
In a heavy-bottomed Dutch oven with a lid, heat olive oil until smoking.
4
Sear shanks until dark golden brown over medium heat, about 15 to 18 minutes.
5
Remove shanks and set aside.
6
Add onion, garlic, rosemary and artichokes and cook until softened, about 8 to 10 minutes.
7
Add olives, wine, tomato sauce and chicken stock and bring to a boil.
8
Replace lamb shanks in pan and return to boil.
9
Cover tightly and place in oven and cook for 1-1/2 hours, until fork tender.
10
Remove and serve with soft polenta.
11
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
12
Add the thyme and carrot and cook 5 minutes more.
13
Add the tomatoes.
14
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
15
Season with salt to taste.
16
Serve immediately, or set aside for further use.
17
The sauce may be refrigerated for up to one week or frozen for up to 6 months.

867

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 large and fleshy lamb shanks, 6 tablespoons virgin olive oil, 1 Spanish onion, chopped into 1/4-inch dice, 12 cloves garlic, peeled but left whole, and more.

Yes, Lamb Shanks with Artichokes and Olives falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb Shanks with Artichokes and Olives

How did you like this recipe?

Frequently Asked Questions